Chicken and seafood jambalaya

Ingredients:
350g long grain rice, washed & drained in a colander
3-4 tablespoons olive oil

Ingredients A
1 teaspoon cumin
1 big onion, sliced
2 cloves garlic, chopped
150g chic meat cubed into 1.5cm pieces
100g prawns, peeled with tail kept intact
100g squid, cleaned & sliced into 1cm thick slices
1 teaspoon turmeric powder
1 teaspoon salt
1 teaspoon sugar
100 g chicken sausages, sliced


Ingredients B
2 tomatoes (150 g), chopped
1 heaped tablespoon tomato paste
1 teaspoon chilli powder (optional)
600 ml chicken stock (or 600ml water + 1 tablespoon concentrated chicken stock)
2 celery sticks (70g), sliced
1 green pepper (100g), cubed
Salt & pepper to taste


Garnishing:
¼ cup Chinese parsley, chopped coarsely


Method:
1. Marinate chicken meat, prawns, squid with turmeric powder, salt and sugar. Set aside.

2. Using the electric rice cooker, press the start/cook button. This will heat up the inner pot. Add oil, sauté Ingredients A until fragrant and the onions are caramelized.

3. Toss in rice, marinated chicken meat, seafood, sausages and Ingredients B, and give it a stir.

4. Cover the lid of the rice cooker and let it cook for 20 -30 minutes. Stir half way through cooking.

5. Half way through cooking, stir in celery & green pepper, adjust seasonings to taste and cook until rice is tender.

6. The rice cooker will automatically go to keep warm mode. At this stage should the rice be uncooked, add 3-4 tablespoons of extra water, cover lid, press the start button again and let it continue cooking.

6. Serve rice warm garnished with chopped parsley.